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Easy Fluffy Strawberry Shortcake with Whipped Cream

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A simple, fluffy strawberry shortcake with tender biscuits, macerated strawberries, and billowy whipped cream. Perfect for summer gatherings and made with basic pantry ingredients.

Ingredients

Scale
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 3 tablespoons (40g) granulated sugar
  • 1 teaspoon lemon zest (optional)
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) cold heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (360ml) cold heavy cream
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Hull and slice strawberries about 1/4-inch thick. Toss with 3 tablespoons sugar and lemon zest. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  4. Make a well in the center. Pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla. Stir gently with a fork until dough just comes together (it will be shaggy).
  5. Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Fold in half, then pat out again to 3/4-inch thickness. Repeat fold once more.
  6. Using a 2 1/2-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting. Place on prepared baking sheet, 2 inches apart. Gather scraps and repeat.
  7. Brush biscuit tops with additional heavy cream. Bake for 12-15 minutes until golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  8. While biscuits cool, make whipped cream: In a chilled bowl, combine 1 1/2 cups cold heavy cream, powdered sugar, and 1 teaspoon vanilla. Whip with electric mixer on medium-high until soft peaks form.
  9. To assemble: Split each biscuit in half horizontally. Place bottom half on a plate, top with macerated strawberries and syrup, add a dollop of whipped cream, then top with biscuit top. Add more strawberries and whipped cream. Serve immediately.

Notes

Keep butter and cream very cold for flaky biscuits. Don’t overmix the dough. For best results, serve immediately after assembly. Macerated strawberries can be made a day ahead and refrigerated. Biscuits can be baked a day ahead and refreshed in a 350°F oven for 5 minutes.

Nutrition

Keywords: strawberry shortcake, fluffy shortcake, strawberry dessert, summer dessert, easy shortcake, homemade shortcake, whipped cream, fresh strawberries

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